Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb mussels (optional); 12 lb medium shrimp; 12 lb halibut or 12 lb cod fish fillet; 1 teaspoon virgin olive oil; 2 shallots, chopped; 2 garlic cloves, minced; 2 ½ cups canned Italian plum tomatoes; 2 cups clam juice or 2 cups fish stock; ½ cup dry white wine; ½ teaspoon dried leaf basil; ¼ teaspoon dried leaf thyme; 14-½ teaspoon hot pepper flakes; 1 bay leaf; 12 lb bay scallop

Servings: persons

12 lb mussels (optional)
12 lb medium shrimp
12 lb halibut or 12 lb cod fish fillet
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2 ½ cups canned Italian plum tomatoes
2 cups clam juice or 2 cups fish stock
½ cup dry white wine
½ teaspoon dried leaf basil
¼ teaspoon dried leaf thyme
14-½ teaspoon hot pepper flakes
1 bay leaf
12 lb bay scallop

1
Scrub mussels well to rid them of beards and sand.
2
Discard any open ones.
3
Peel and devein shrimp.
4
Cut halibut into bite-size pieces.
5
In a large non-stick saucepan, heat oil.
6
Add shallots and cook until soft.
7
Add garlic and tomatoes, cook, stirring 1 minute.
8
Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf.
9
Bring to a boil, reduce heat and simmer 15 minutes.
10
Add halibut and simmer 5 minutes.
11
Add shrimp and scallops and cook 5 minutes more.
12
Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
13
Discard bay leaf.

1576

kcal

Calories

Fat

Carbs

336

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lb mussels (optional), 12 lb medium shrimp, 12 lb halibut or 12 lb cod fish fillet, 1 teaspoon virgin olive oil, and more.

Yes, Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bouillabaisse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions